Instruction for Use

EN18
Frozen pizza
- 3 250 10-20
Level 3: drip-tray / baking
tray or rack
- 1-4 230-250 10-25
Level 4: pan on rack
Level 1: drip-tray / baking
tray
Savoury pies
(vegetable pie,
quiche lorraine)
- 2/3 180-190 40-55 Cake tin on rack
- 1-4 180-190 45-70
Level 4: cake tin on rack
Level 1: cake tin on rack
- 1 - 3 - 5 180 - 190 45 - 70*
Level 5: cake tin on rack
Level 3: cake tin on rack
Level 1: drip-tray / baking
tray + cake tin
Vols-au-vent /
Puff pastry
savouries
- 3 190-200 20-30 Drip-tray / baking tray
- 1-4 180-190 20-40
Level 4: pan on rack
Level 1: drip-tray / baking
tray
- 1 - 3 - 5 180 - 190 20 - 40*
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip-tray / baking
tray
Lasagna /
Baked pasta /
Cannelloni / Flans
- 3 190-200 45-65 Drip-tray or pan on rack
Lamb / Veal / Beef /
Pork 1 Kg
- 3 190-200 80-110 Drip-tray or pan on rack
Chicken / Rabbit /
Duck 1 Kg
- 3 200-230 50-100 Drip-tray or pan on rack
Turkey / Goose 3 Kg - 2 190-200 80-130 Drip-tray or pan on rack
Baked fish /
en papillote
(fillet, whole)
- 3 180-200 40-60 Drip-tray or pan on rack
Stuffed vegetables
(tomatoes,
courgettes,
aubergines)
- 2 180-200 50-60 Pan on rack
Toa st - 5 3 (High) 3-6 Rack
Fish fillets / steaks - 4 2 (Medium) 20-30
Level 4: rack (turn food
halfway through cooking)
Level 3: drip-tray with
water
Sausages / Kebabs /
Spare ribs /
Hamburgers
- 5
2-3
(Medium-
High)
15-30
Level 5: rack (turn food
halfway through cooking)
Level 4: drip-tray with
water
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes